Skip to main content

Inji Curry

Inji curry is a sweet and sour curry with ginger as its key ingredient.It is an important thodu curry in Kerala sadhya.This is favored by every Malayali and there is nothing that can substitute this exotic dish in taste and goodness.Its health benefits are also tremendous and there is a popular saying that this one curry is equivalent to a hundred curries. The aroma of fried ginger,the heat of chillies, the sourness of tamarind and the sweetness of jaggery makes this dish special. There are different version of this recipe. In North Kerala, it is known as puli inji and is a milder. This is a southern version. This goes well with rice and also with idlis and dosas.

Thinly sliced Ginger- 3  cups
Green chilly- 4-5
Shallots- 2
Chilly powder- 1 1/2 tsp
Fenugreek powder- 1/2 tsp
Tamarind- small gooseberry sized ball
Jaggery grated-1 tbs
Curry leaves
mustard seeds- a few
Salt to taste
oil for frying.

Clean ginger and cut it  into thin round slices and and fry in oil till brown and crispy and make this into a course  powder using a mixer.
Note: You can also chop it finely and fry and add to the curry,but cutting into thin slices ensure even browning
Heat oil in a pan( use the same oil used for frying the ginger) and add mustard seeds followed by curry leaves and fry.
Next add chopped shallots and green chilly and continue to fry till slightly brown. Reduced the heat( or better switch off the flame to avoid burning, mix well and then back to the stove) and add chilly powder and fenugreek powder, saute for a few seconds and add the powdered ginger.  Add salt and tamarind pulp( extract pulp with 1/2 cup pf water). Allow this to simmer and oil to separate. Finally add grated jaggery and mix well. Inji curry is ready. You can store this in room temperature for up to two weeks.
Note: Jaggery is optional. It adds a little sweetness to the curry.

Happy Vishu
Wishing all my friends and readers a very happy and prosperous New Year!

Try this..
Hope you will all enjoy..


  1. Yummy and healthy recipe.. looks very tempting !!

  2. Oh yes suja,this is somewhat a different version of inji curry we make in central Kerala..But it looks so pretty and tempting..fabulous presentation..

  3. Oh my its my all time fav with curd rice...nothing can beat the combo :) beautiful clciks

  4. Ahhh nice Inji curry. My parents are going to India for a month in a week or so. I asked Amma to make some inji curry for my sis and I before she leaves. Yours look so yummmmmmmm :)

  5. Curry looks so mouthwatering . Already slurping by looking at it.

    Hamaree Rasoi

  6. yummy and delicious curry :)

  7. Inji curry is looking awesome..I can just taste it..mmm..this will be excellent with curd rice.

  8. what a delicious combination superb

  9. Inji curry looks yummy! The right color...loved the jar in the pic...

  10. you are making me crave for some rice and yogurt!slurp!

  11. very tempring and tangy inji to have it with hot piping rice.

  12. Ente fav annu inju curry..Ethu kandittu kothi aayittu vayya..Ee Vishuvinu ethu undakkendenne vicharichatha, ee pic kandittu ennu thanne undakkan thonnunnu..

  13. Inji curry looks out of the world,salivating..

  14. superb too adipoli

  15. Yummy looking- loved your cute pots too!

    US Masala

  16. Vayayil boat irrakam...athare vellam vannu :)...

  17. very new dish for me ut sounds delicious use of ginger in inovtive way

  18. Njanum innu inji curry post cheythittu undu. Adipoli.

  19. very delicious and superb inji curry !!

  20. Inji curry looks fantastic,delicious...

  21. New to ur space n happy to follow u for more wonderful recipes..

    Do visit me when u get time dear .

  22. Inji curry adipoli ayeetindulo

  23. Tempting recipe..looks delicious

  24. Wow! It's very healthy! Love the colour.

  25. Wonderful presentation and Ingi curry looks awesome.

  26. The inji curry looks really nice. How much is its shelf life...have never tried making it at home, however just love this delight served at the corner of the sadya ela. The inji thayir is yet another fav. Loved ur presentation.

  27. drooling over this...........

  28. That looks super delicious...very inviting picture. Gives an instant craving

  29. vaayil vellam varunnu SujA,,,,,`ithu kittiyal nalathekku oru pani kuranju,,,happy Vishu dear :)

  30. Looks superb and very nice pictures

  31. oh adipoli!!! entha color?? All set for tomrw??

  32. I must say I loved the Jar as well :)

  33. mouthwatering and delicious curry:)

  34. i loved the color, jar and everything abt it. this, curd and rice is all I need today..

  35. loved the colorful inji curry......mine is ready too for the sadya...
    Happy Vishu to u.....

  36. Your Inji curry sounds great and the pictures are beautiful!

  37. we never cook them at home, but used to enjoy it in restaurants and marriages....would love to try yum!

  38. Happy Vishu to you too :)
    I love inji curry..looks so nice :)


  39. Happy Vishu! Love the inji curry!

  40. absolutely yumm pls send the bottles.. perfect for curs rice...

  41. wow.fantastic preparation...yummy n tasty..
    Tasty Appetite

  42. Ah, adipoli!! That's one of my all time favorites, never tire of eating it. In fact, I can have that whole jar by myself- without company ;)

  43. Yummy inji curry is my favourite. Your version is so nice.

    Hamsamalini Chandrasekaran,

  44. Hope u had a grand vishu suja! i make the puli-inji, this one is tempting, nice post !

  45. Thanks all for stopping by and for the sweet comment and wishes:)
    @ Vandana, the shelf life of this is more than a month. If you fry the ginger till crispy and reduce the gravy till oil separates you can preserve it just like pickle.

  46. I tried this recipe this afternoon. The inji curry was very tasty but somehow mine did not look tempting like yours, Suja. The curry I made had had more of a reddish colour than black. I think I'll have to try it again. Could you plz post some rasam recipes?

  47. Hi Xina,
    Thanks for stopping by and for the feedback..I am so happy that you liked it..this is my grandmothers recipe and I thank her for this

    Please don't worry about the color,mine was also like that when I tried for the first time..try cutting the ginger into very thin rounds slices this will ensure even browning while frying..fry till it is nice and will continue to change color even after it is removed from oil. Simmer the gravy in low flame till oil separates.
    Will surely post rasam recipe..thanks so much for your support and encouragement..

  48. I like injjikkary ഇ ഞ്ചി ക്കറി This is yummy!!!
    Thanks for sharing

    1. So happy that you like the recipe,my family favorite too,do try it..have a great weekend!


Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.

Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..

Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)

Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!


Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...

1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp

Dry roast the ingredients under garam masala …

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
salt to taste

Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste

Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.

Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil

Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Spicy Stuffed Eggplant

Spicy Stuffed Eggplant
Today's recipe is meat stuffed spicy eggplant inspired from Lebanese and Turkish Cuisine. Recently I am trying  lot of stuffed dishes with chicken,squid and fish. This stuffed eggplant is now one of my top favorites. Eggplant is a versatile veggie and cooked in the right way, you can create innumerable recipes with it.Fried or baked eggplant is tender and tasty and goes well with rice. If you are not a great fan of eggplant/aubergine, try this stuffed version.It is insanely good and I am sure will change the way you think about this humble veggie.

Stuffed eggplant is great as a main course dish. You can serve it with rice,bread or with fresh salad and you have a satisfying dinner. It is also perfect when you have guests as it is filling and makes a pretty presentation.In Turkish and Mediterranean region Karniyarik is an imperial dish fit for a King or chieftain.You can use lentils and mushroom for a vegetarian version.There is also a Thai version of stuffed…

Kerala Fish Curry ( Mulaku Curry)

Kerala's Red Fish Curry or the Mulaku Charu is hot and spicy fish curry. Its rich color is from Kashmiri chilly powder which is less spicy when compared to regular chilly powder.

Fish curry and rice or fish curry and kappa pukku is the absolute comfort food for every malayali. The state is blessed  with long coast line, backwaters and lake and Keralites are great fish eaters. Red fish curry tastes awesome and you can find this type of fish curry everywhere-in  homes, restaurants,toddy shops or boat houses for tourists. Even though this curry is staple for the malayalis, you will still find a lot of regional variation to this recipe. Each region and each home has its own adaption of fish curry.

The tamarind used in this recipe is Kudampuli/ Gambooge/Malabar tamarind. You can find this in abundance in Central and North Kerala. This souring agent has lots of medicinal value and helps aid digestion.
Malayalis love adding coconut to every dish, but this curry is an exception. But it…